Effect of bacterial β-amylase and fungal α-amylase on the digestibility and structural characteristics of potato and arrowroot starches

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Title
Effect of bacterial β-amylase and fungal α-amylase on the digestibility and structural characteristics of potato and arrowroot starches
Authors
Keywords
Starch, Digestibility, Amylase, Chain length, Structure
Journal
FOOD HYDROCOLLOIDS
Volume 52, Issue -, Pages 795-803
Publisher
Elsevier BV
Online
2015-08-30
DOI
10.1016/j.foodhyd.2015.08.024

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